Saturday, January 3, 2009

Banana Crumb Muffins

This is one of our favorite muffins. It's loved by young and old alike. The topping is a nice contrast to the moist muffin. I used my new cookie scoop while making these muffins and it put just the right amount of batter into each cup. I'll be using it for cookies, muffins and cupcakes, too.

Banana Crumb Muffins

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/2 cup butter or margarine, melted

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter or margarine
In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.


1 comment:

Angela said...

Hi Lisa! These sound awesome! I am planning to make waffles tomorrow morning, but now you've got me wanting to make muffins, LOL!

On the paint colors you asked for, the green shade is called "Caper Berry" and it comes from the Martha Stewart palette at Sherwin Williams. The colors were here when we bought the house and I have not been able to locate the gold color, but based on the cans we have found in the basement it looks like all the prior owner's choices came from that collection, so I bet that gold is in the MS collection somewhere. It's a light, creamy golden color reminiscent of wheat. Sorry I can't find it!

Hope you enjoy!